Vegetable skewers with sauce

Ingredients

For the skewers

• 2 medium eggplants
• 4 medium zucchinis
• 12 medium white mushrooms
• 1 tomato, firm
• 1 medium onion
• 1 green horn pepper
• 1 Florina red pepper
• 3 tbsp. Pdo Messara Extra Virgin Olive Oil "Golden Creta Savouidakis"
• 1 tbsp. balsamic vinegar
• The juice of half a lemon
• 1 tsp. oregano
• 1 pinch of ground cumin
• Coarse salt
• 12 metal skewers
• 12 wooden skewers soaked in water for 15 mins

For the sauce

• 1 yogurt (2%) - 200 g
• 1 clove of garlic - without the green tail
• 1/4 Florina red pepper
• 4-5 fresh spearmint leaves
• 1 tsp. mustard
• 1 tsp. vinegar or lemon juice
• 1 pinch of ground cumin
• Salt

Execution

• Wash the vegetables.
• Cut the eggplants and zucchinis in thick slices.
• Salt them in a strainer for half an hour.
• Cut the onion in 4 and separate the skins.
• Cut the tomato, remove the seeds and cut in 12 pieces.
• Clean the mushrooms, but do not cut them.
• Cut the peppers, remove the seeds and cut into 12 pieces.
• Sweat the eggplant and zucchini using salt, then wash them quickly with water.
• Place all cut vegetables into a glass container and pour Pdo Messara Extra Virgin Olive Oil "Golden Creta Savouidakis" over them; add vinegar, oregano, lemon, salt and cumin.
• Let them marinate for at least another half hour.
• Skewer the vegetables on the sticks, alternating them, and turn on the grill or the cinder.
• Cook for 15-20 mins on each side, basting from time to time with the remaining marinade.
• Serve with lemon and the sauce.
• Add the garlic and yogurt in the blender and beat until the garlic has been crushed.
• Add the remaining ingredients and beat very lightly, so that the pepper and spearmint are visible.
• Store in the fridge until serving.